A-Z of Cooking Herbs by Lauren Stevens

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Synopsis

A lovely short summary book, 30 pages or so, with a brief introduction A-Z of cooking herbs. Includes tips for cooking with herbs and ways to keep them fresh, and healing herbs and which heal certain symptoms
WITH ADDED HERB RECIPES
WITH ACTIVE TABLE OF CONTENTS
Excerpt
Borage sometimes referred to as the starflower. The plant can be used in cooking either as a fresh vegetable, and added to salads, tasting similar to a cucumber. Or as a dried herb, used a lot in Italian cooking to flavour pasta dishes such as ravioli.
Cardamom – Native to India and Nepal as well as the Bhutan region. Its taste is highly distinctive. Sometimes used to flavour tea and coffee in Middle Eastern countries, it is widely used in Indian cooking. It is used in both savoury and sweet dishes.